A group of Starbucks customers is going viral after being caught in the middle of an outlandish drive-thru prank.
"We have had ice still in them several hours after the drink was finished, and even the next morning the water was still cold."
Researchers, who conducted a study for private jet charter company Stratos Jets, which was seen by The Sun, interviewed 119 flight attendants to find out some of the worst things they’ve done while on a duty on a plane. Interestingly, over 35% of cabin crew admitted that they had watered down passengers’ drinks. 74.8% of flight attendants also revealed that they had refused service to an intoxicated passenger on a flight.
INGREDIENTS: – 300 ml coconut milk (can use coconut milk or beverage, but latter will be less creamy and intense) -1/2 tsp of Golden Milk spice blend (i.e. Spice Sanctuary Golden Milk spice blend) or turmeric spice -1 tsp Coconut Sugar to sweeten (optional) -1 egg, separated – Nutmeg and True Cinnamon for grating HOW TO MAKE: 1. Heat the milk in a pan; when warm, add the spice blend and sugar (if using) and bring to a boil. 2. Take off the heat and chill overnight. 3. When ready to serve, whisk the egg white only. Fold half off the egg white into the chilled eggnog. HOW TO ENJOY: Pour the eggnog into serving glasses. Top with a little egg white, and a sprinkling of freshly grated nutmeg and True Cinnamon for that traditional eggnog taste! (Photo: Spice Sanctuary Inc.) INGREDIENTS: ~ 4 scoops of dairy free mango sorbet ~ ½ tsp Kaffir Lime Leaves (i.e. Spice Sanctuary Kaffir Lime Leaves) ~ 1 Bottle of your favourite Prosseco or Champagne ~ Fresh mint HOW TO MAKE: 1. Measure the scoops of sorbet into a bowl. Allow it to thaw a little enough that you can mix in the Kaffir Lime Leaves. 2. Combine well and pour into a freezer safe container to refreeze. HOW TO ENJOY: When ready to serve, allow the infused sorbet to thaw a little before scooping a portion into the bottom of a champagne glass or thaw it completely so it is a puree that will instantly work blend with the bubbles. Repeat for all glasses and then pop open your bottle of bubbly and pour over the sorbet; finish with fresh mint. Cheers! (Photo: Getty Images) HOW TO MAKE: 1. Pour the apple and pineapple juices into a pan and add in the whole spices and a few twists of a good black pepper. Bring to a boil. 2. Next, add in the apple cider vinegar and remaining spices and continue to simmer for another 10 minutes to fully allow the spices to both infuse and impart into the juices. HOW TO ENJOY: 1. If serving cold: let the spiced juice cool completely before straining into a punch bowl. Add in some cold and naturally sweetened coconut water, alcohol, and citrus slices to garnish. The longer you leave the spices in the juice, the better! 2. If serving hot: turn off the heat and add in a cup of brewed black tea. Strain, add alcohol and then transfer into a crock-pot. Add the citrus slices and keep it warm. (Photo: Spice Sanctuary Inc.) INGREDIENTS: ~1 cup Pineapple Juice ~1 frozen banana, peeled 1/4 cup ice ~1/2 tsp Spice Sanctuary Sweet Delight Spice Blend ~1 cup coconut milk ~Pineapple wedges to decorate HOW TO MAKE: 1. Blend the pineapple juice, banana and ice first. Next, add in the Sweet Delight Spice Blend and coconut milk and blend again until smooth. HOW TO ENJOY: 1. Pour straight into serving glasses and decorate with a wedge of pineapple and an umbrella if you have one! (Photo: Getty Images) PREPARATION Day 1: Dissolve 1/3 cup of the sugar in 2/3 cup (150 mL) of hot spring or filtered water. Once dissolved, add this and the remaining cold filtered or spring water to a large Mason jar. Add the raspberries and cardamom pods, and close the jar. Leave the jar at ambient room temperature (kitchen counter is fine). Day 2: Give the jar a shake. Day 3: Dissolve 3 tablespoons of sugar in a little hot water again and add to the contents of the Mason jar. Once cool, close securely and shake gently. Day 4: You should start seeing bubbles and/or foam forming on the edges and top of the liquid in the jar. If not, leave it one more day. If the bubbles are there, take a 1-liter swing top bottle, and using a funnel, pour in the kombucha (or your previous soda), strain the fermented fruit and pour the liquid into the bottle. Close the bottle and let it sit at room temperature for another day or so. Day 5: Some sodas may not need the 5th day at room temperature, so you can refrigerate immediately. You will know this from the amount of fizz you see once you pour it into the bottle. Day 6: Refrigerate the bottle until ready to use. Always refrigerate once opened. Remember to keep 1/2 cup or so for your next soda if you want to make more soda. HOW TO ENJOY: When ready to serve, add some ice and a measure of flavoured vodka into a glass, top with the homemade soda and finish with a couple of fresh mint leaves! Cheers! (Photo: Getty Images)
Louise Delage is an Instagram sensation. She appeared on the scene on Aug. 1, posting sun-soaked images of her outfits, meals and wanderlust-inducing travels. Within the span of two short months, the 25-year-old Parisian’s picture-perfect lifestyle has gained her an impressive 19,000 followers. If you use Instagram, you’ve probably seen or even followed bloggers and Instgrammers just like Delage. Bloggers whose profiles are filled with perfectly-composed brunch shots and an enviable French girl chic wardrobe. ...
Say goodbye to headaches and nausea and throw your party heels on, because researchers have created a synthetic alcohol that promises to be hangover-free.
It’s that time of year again. Temperatures get cooler, people start wearing boots and coats again, and a barrage of pumpkin-spiced everything hits you wherever you go.What is it about its saccharine scent or artificial-tasting sweetness that appeals to people? We may never know and yet every year brands never fail to hop on the pumpkin-spiced bandwagon. We blame you Starbucks, and your lattes.Click through the gallery above to see 12 ridiculous pumpkin-spiced products and let us know if we missed anything by tweeting us @YahooStyleCA.
A study by the American Chemical Society found that the agave plant (the plant that makes tequila) contains sugars that could lower blood glucose levels, possibly helping the over 60,000 Canadians who are diagnosed with type 2 diabetes each year. After weighing the mice daily and checking their glucose blood levels weekly, researchers found that most mice that drank agavins ate less, lost weight and had a drop in blood glucose levels unlike mice that were given other sweeteners. “We have found that since agavins reduce glucose levels and increase GLP-1 (a hormone that slows the stomach from emptying), they also increase the amount of insulin,“ said researcher Mercedes G. López, Ph.D. A finding that “puts agavins in a tremendous position for their consumption by obese and diabetic people,” noted the study.
The world of whisky can be a little bit intimidating. If you do a quick search, there seems to be all kinds of contradicting advice on everything from what to serve it in to if it’s a sin to mix it with anything.
We all know how tough it is trying to be the very best Pokemon trainer. Catching ‘em all is not easy, and sometimes, you just need to let loose with a cocktail or two. Here are eight Pokemon-themed spiked drinks that will help you unwind after a long day of Pokemon hunting.
“More people suffer from kidney stones when the weather is hot and dry because they become dehydrated,” Jorge Gutierrez-Aceves, a professor of urology at Wake Forest Baptist Medical Center tells Inquistr. “Without proper hydration, the urinary levels of mineral and salts such as calcium get more concentrated. Kidney stones are caused when there is a decreased volume of urine, which allows hard mineral deposits like calcium to build up inside your kidneys. In summer, Gutierrez-Aceves noticed that there was a noticeable rise in kidney stone incidences as many people tend to drink large quantities of refreshing iced tea on hot summer days.
Tactful marketing misleads many of us into making decisions that can have alarming effects on our blood sugar and cholesterol. This sweet summertime treat has 15.5 teaspoons of sugar, 12 grams saturated fat and 470 calories! To put that in perspective, a can of coke has about 10 teaspoons of sugar and 140 calories.
Summer is just around the corner and that means patio season is upon us! There’s nothing better than relaxing under the sun sipping on a summer cocktail (or two!) I’ve rounded up 5 delicious drinks to get your happy hour started. This refreshing drink is made with Canadian Ungava gin, and a homemade simple citrus syrup that is sure to impress your guests. A Moscow Mule is one of my favourite drinks out there.
Are you as sick of the go-to holiday eggnog as we are? If yes, you’ve come to the right place. Now that the holiday season is finally here, we asked some of the best restaurants and bars across the country to share some of their hottest cocktails – and let us in on how you can make your own version at home. Take a look at the gallery above to get some serious cocktail inspiration.
It doesn’t have to cost a fortune to add some fizz to your holiday celebrations.Some wine drinkers consider Champagne in a league of its own, with the cool climate and limestone soils leading to toasty flavor and delicate bubbles that you can’t quite replicate with anything else, justifying its hefty price tag.But for most of us, sparkling wines from other regions are just as much of a treat. If your taste leans more to the fruity, go for a tank-fermented wine, sometimes labeled with “charmat” on the label. It’s made quickly, and should be drank while it’s young and has its peak fruit flavors. It’s cheaper for the winemakers to produce, making it easier on your wallet.If your tastes lean more toward the creamy, toasty flavors of champagne, ask your wine merchant for something made in the traditional champagne method. Many cheaper sparkling wines are made by carbonating still wine, but wine made in this old-school way will get its carbonation from a second fermentation in the bottle. The more time a wine has to ferment in a bottle, the more complex it will be.When it comes time to serve, Lindsay Vallejo, the wine director of Oovina, a new wine bar in the New York City, suggests chilling it down to about 50 degrees, a little warmer than refrigerator temperature, so you can get all the flavors of the wine.“I like to serve sparkling wine in a white wine glass, and not a flute. A larger glass allows more air to get to the wine, so the wine opens up much quicker and the aromatics release easily and quickly,” Vallejo says. “You can’t get your nose in one of those flutes.”For a few ideas on what to serve, click through the gallery above.More holiday drink ideas from Yahoo Food:Hot Buttered Rum Cider Is Our New Favorite Holiday MashupBoozy Chai-Spiced Eggnog Wins Every Holiday PartyWhy You Should Be Adding Pear to Your Holiday Cocktails